Garlic & Coriander Naan Bread
ID: 5e67de78...
A super quick, 15-minute recipe for doughy, fluffy garlic and coriander naan breads cooked in a hot pan. Perfect as a quick side dish for your favorite curry without waiting for hours of yeast-rising time.
Waiting for video to load...
AI-generated recipe. Copyright belongs to original creator. Subscribe to support them!
🍳 Cooking Flow
Mix the dry ingredients, yogurt, olive oil, and milk to form a dough. → Knead the dough until elastic and divide it into two pieces. → Roll out the dough and press chopped garlic, nigella seeds, and coriander into it. → Cook in a hot, dry pan for about 3 minutes on each side until charred and bubbly. → Brush with butter and serve hot.
Cooking Steps
Brief Cooking Order
Mix the dry ingredients, yogurt, olive oil, and milk to form a dough. → Knead the dough until elastic and divide it into two pieces. → Roll out the dough and press chopped garlic, nigella seeds, and coriander into it. → Cook in a hot, dry pan for about 3 minutes on each side until charred and bubbly. → Brush with butter and serve hot.
Introduction
A super quick, 15-minute recipe for doughy, fluffy garlic and coriander naan breads cooked in a hot pan. Perfect as a quick side dish for your favorite curry without waiting for hours of yeast-rising time.
Step 1
Combine 260g of self-raising flour, 1 tsp of sugar, 1 tsp of baking powder, and a good pinch of salt in a bowl. Mix well and make a well in the center.
Step 2
Add 1 cup of plain yogurt, about 2 tsp of olive oil, and a splash of milk into the well. Mix with a wooden spoon, adding another splash of milk if needed.
Step 3
Use your hands to bring the dough together. Once the dough cleans the bowl, transfer it to a flat surface and knead it until elastic.
Step 4
Shape the dough into a ball and cut it into two equal-sized pieces. Roll out one piece with a rolling pin to fit the size of your pan.
Step 5
Roughly chop 2 cloves of garlic. Press the rolled dough over the chopped garlic, roll gently with a rolling pin to press them in, then sprinkle nigella seeds and fresh coriander on top and roll once more.
Ingredients List
Important Notes
Do not add too much milk at once; add it gradually to prevent the dough from getting too sticky.
No oil is needed in the pan while cooking the naan.
Roll the toppings directly into the dough with a rolling pin so they stick well during cooking.
Community Comments
Please log in to join the conversation and earn XP!
Loading comments...